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In a small, microwave-safe bowl, microwave the vegan chocolate chips for 45 seconds. Mix with a fork until smooth. (If the vegan chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth.)
In a blender or food processor/blender, blend the melted vegan chocolate, tofu, and vanilla until creamy.
Pour the tofu-chocolate mixture into the pie crust and place in the freezer for 30 minutes or until the filling solidifies. The pie can be stored in the refrigerator for up to 5 days.