Wash and thinly slice cucumbers into rounds about 1/8 inch thick.

Julienne the carrots into fine strips.

Slice green onions and cube avocado if using.

Drain and press tofu to remove excess moisture, then bake at 400°F for 25 minutes or pan-fry.

Combine vegan cream cheese, vegan mayo, Sriracha, chili oil, and soy sauce in a bowl and whisk until smooth.

Layer salad ingredients in a jar: start with cucumbers, followed by green onions, tofu, edamame, and carrots. Reserve avocado for the top layer.

Spoon dressing over the layered salad, ensuring even coverage.

Seal the jar and refrigerate for up to 2 days, shaking before serving to mix the dressing.