Wash and thinly slice the English cucumbers; layer them in a jar, followed by diced tofu, shelled edamame, shredded carrot, and chopped onion.

In a mixing bowl, combine vegan cream cheese, vegan mayo, Sriracha, chili oil, and soy sauce; whisk until smooth and creamy.

Spoon the dressing over the layered vegetables in the jar, ensuring it remains near the top.

Sprinkle sesame seeds and nori flakes on top of the dressing.

Refrigerate the jar upright for at least one hour, or ideally overnight.

Shake the jar before serving and enjoy straight from the jar or over rice or noodles.