Wash and slice cucumbers thinly, dice green onions, and shred the carrot. Cook edamame according to package instructions.

In a mixing bowl, layer sliced cucumbers, diced onions, tofu cubes, cooked edamame, and shredded carrot.

In a separate bowl, combine vegan cream cheese, vegan mayo, sriracha, chili oil, and soy sauce, whisk until smooth.

Drizzle dressing over layered ingredients and gently toss until well-coated.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, mix well and serve in bowls, garnished with sesame seeds and nori flakes.