Start by washing your fresh cucumbers and thinly slicing them into rounds. Then, julienne the carrots into thin strips for added sweetness and color. Next, cut the tofu into cubes, and decide whether to bake it in an oven at 400°F for 20 minutes or pan-crisp it over medium heat until golden brown.

In a small mixing bowl, add the vegan cream cheese and vegan mayo, followed by Sriracha, chili oil, and soy sauce. Whisk until smooth and creamy, tasting to adjust for heat and saltiness.

Layer your ingredients in a jar or bowl, starting with cucumber slices, followed by julienned carrots, edamame, tofu, and finally the avocado on top.

Spoon the prepared dressing over the top of the layered ingredients, ensuring everything is coated well.

Seal the jar tightly and refrigerate it upright to help maintain freshness. The salad can stay fresh for 1-2 days.

When ready to serve, give the jar a gentle shake to mix the dressing evenly, and enjoy directly from the jar or transfer to a bowl.