Begin by preparing your cucumbers; slice them thinly using a cucumber peeler for consistent texture. In a jar or bowl, layer the cucumber slices at the bottom, then gently add the diced tofu, followed by edamame, grated carrot, and chopped spring onion. Press each layer down lightly to ensure they fit well and the salad holds together.

In a separate mixing bowl, combine the vegan cream cheese, vegan mayo, Sriracha, chili oil, and soy sauce. Stir vigorously using a whisk or fork until the mixture becomes smooth and creamy, ensuring no lumps remain. This velvety dressing will complement the layers of your Creamy Asian Cucumber Salad Bowl beautifully, enhancing the overall flavor.

Spoon the prepared dressing over the top layer of veggies, allowing it to coat the ingredients without directly wetting the cucumbers just yet. This will preserve their delightful crunch and freshness until you're ready to serve. Make sure the dressing is evenly spread for balanced flavor in every bite of your salad bowl.

Seal the jar tightly or cover the bowl with plastic wrap, then refrigerate for at least 1 hour, or ideally overnight. This will allow the flavors of the Creamy Asian Cucumber Salad Bowl to meld beautifully, creating a more enriching taste experience when you finally enjoy the dish.

When you're ready to savor your salad, remove it from the refrigerator and give the jar a gentle shake to redistribute the dressing. If you prefer, pour the salad into a serving bowl for a beautiful presentation. Garnish with extra sesame seeds or cilantro if desired, and relish the colorful and nutritious flavors of your creation!