So, I finally took the plunge and cooked up some tofu that had I had cooked in vegetarian chicken broth a few days ago.  Got out excess moisture, breaded, and pan-fried it.  It looked kinda good as I was cooking, so the fear wasn’t as bad.

Opinion:  It didn’t suck.  Although the tofu had been marinading for a while, it was still rather bland.  There was a slight chicken flavor to it, and although the texture was off, I didn’t mind. The breading was it’s saving grace.  I think I am going to try this again, but try the “chicken” bouillon instead of the broth- that way I can make the chicken flavor more intense. 

The best part- I even got Matt to try it!  I don’t think he’ll be wanting to put it on our weekly dinner menu in the future, but it was nice to see him be supportive and try new things.  At least he didn’t give me the “I’m going to act like a 5 year old and spit it out” look.