Wash cucumbers and slice into thin rounds or half-moons. Dice the avocado and shred the carrots. Rinse bean sprouts thoroughly.

In a medium bowl, mix mayonnaise and Greek yogurt. Squeeze in lime juice, add soy sauce, sesame oil, minced garlic, and sriracha, then whisk until smooth.

Combine cucumbers, avocado, carrots, bean sprouts, and tofu in a large bowl. Pour the dressing over and gently toss until coated.

If not serving immediately, prepare the salad up to two hours in advance, keeping dressing separate until ready to serve.