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Bring soymilk on medium heat and crumble in the dried soy skins and add in the vegan chicken bullion and smoked salt.
Let the milk sit on the stove for about 5 to 10 minutes until a skin forms, use a spoon to break it up into pieces. Repeat a couple of times so you have more layers. This is optional, you can just add in the crushed dried soy skin and call it good.
After the soymilk has reached 175f-185f (80-85c) add the vinegar, add a little bit at a time and stir. You want enough for it to curdle, too much will make it grainy. Splash a little over milky looking spots and stir it in.
Stir, remove from heat, add a lid at let it rest for 10 minutes.
Line a tofu mold with a cheesecloth and scoop in the tofu.
Press the tofu for 30 minutes.
And then place in the freezer.
After it’s frozen solid, let it defrost overnight in your refrigerator.
You can break it into pieces and pan fry it, air fry it, or slice it into sandwiches.