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Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
Melt the chocolate chips with the coffee liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Although vanilla extract is often added at the very end of cooking, the melting chocolate will never get hot enough to damage the delicate sensibilities.
Combine the chocolate mixture, tofu, and honey in a blender or food processor and spin until smooth, about 1 minute.
Pour the filling into the crust and refrigerate until the filling sets firm, approximately 2 hours.