Begin by washing and thinly slicing one English cucumber, finely chop half a red onion, cube about a cup of tofu, and prepare the edamame, carrots, and any other desired veggies.

In a large, clean jar or bowl, start layering your prepared ingredients, beginning with cucumber slices at the bottom.

In a medium-sized mixing bowl, combine three tablespoons of vegan cream cheese with two tablespoons of vegan mayo. Add one tablespoon of Sriracha and a drizzle of chili-crisp oil, then whisk until smooth.

Generously drizzle the dressing over the layered veggies in your jar or bowl.

Sprinkle a tablespoon of sesame seeds over the top layer, and add nori flakes or crushed peanuts as an optional garnish.

Seal the jar tightly or cover the bowl and refrigerate for at least one hour.