Thinly slice the Persian cucumbers and red onion, julienne the carrot, and set aside in a large bowl.

Layer the salad in jars starting with cucumbers, followed by onion, crispy tofu, edamame, carrots, spring onions, and avocado.

In a mixing bowl, combine vegan cream cheese, vegan mayo, sriracha, and chili-crisp oil; whisk until smooth.

Spoon the dressing over the avocado layer, sprinkle with soy sauce and sesame seeds, and add crushed nori flakes if desired.

Seal jars tightly and refrigerate, or serve immediately.

Shake to combine before serving or transfer to a bowl.