Wash your cucumbers, carrots, and onions thoroughly. For the cucumbers, slice them thinly using a mandoline. Julienne the carrots into thin strips, and slice the onions as finely as possible. If using tofu, cube it and pan-crisp in oil over medium heat for about 5-7 minutes until golden brown.

In a mixing bowl, combine vegan cream cheese, vegan mayo, Sriracha, chili oil, and soy sauce. Whisk together for 2-3 minutes until completely smooth and creamy. Set aside.

Layer your salad ingredients starting with sliced cucumbers, adding julienned carrots, edamame, sliced onions, tofu if prepared, and finish with avocado slices.

Spoon the dressing over the salad ingredients, sprinkle with sesame seeds and nori if using.

Seal your jar tightly if not serving immediately; let it chill for at least 30 minutes before serving.

Before serving, shake gently to blend the dressing or transfer to a bowl and toss thoroughly.