Start by washing your ingredients thoroughly under cool running water. Thinly slice the seedless cucumbers, aiming for uniform rounds for even crunch. Julienne the carrots to create matchstick pieces that add vibrant color and a touch of sweetness. Slice the onions finely and, if using, cube the tofu into bite-sized pieces to ensure they mix well with the other veggies.

In a medium bowl, combine ½ cup of vegan cream cheese with ¼ cup of vegan mayo. Use a whisk to blend them until smooth and creamy, ensuring there are no lumps. Add in 1-2 tablespoons of Sriracha, a drizzle of chili oil, and a splash of soy sauce. Mix until fully integrated, and taste to adjust spice levels according to your preference for this delicious creamy dressing.

Begin layering in a clean, glass mason jar for easy storage. Start with the cucumber slices at the bottom, creating a nice base. Follow with a layer of thinly sliced onions, then add the cubes of tofu to infuse the salad with creaminess. Next, incorporate the edamame and finish with the julienned carrots on top to keep everything fresh and intact.

Once the layers are complete, gently spoon the prepared dressing over the top of the salad ingredients. This step is crucial to keeping the cucumbers from becoming soggy. Make sure each layer is covered lightly but evenly, allowing the flavors to meld without sacrificing texture.

Seal the jar tightly with a lid and place it upright in the refrigerator. This keeps the salad fresh for up to two days. Before serving, give the jar a good shake to mix the dressing with the ingredients.