Wash cucumbers thoroughly and slice them thinly using a knife or mandoline. Layer them at the bottom of a large jar or bowl.

Add sliced spring onion over cucumbers, followed by the diced tofu, edamame, and grated carrots to create colorful layers.

In a small mixing bowl, combine vegan cream cheese and vegan mayo. Add Sriracha, chili crisp oil, and soy sauce. Whisk until smooth.

Spoon the creamy dressing over the layered vegetables, focusing on the top to distribute flavor while keeping layers intact.

Sprinkle sesame seeds and nori flakes on top for garnish.

Seal the jar and refrigerate for at least one hour to allow flavors to meld.

Shake gently before serving or pour onto a plate for presentation. Enjoy the vibrant flavors.