1. Melt chocolate chips in bowl in microwave on medium heat 15 seconds. Stir, scrape down sides of bowl, and heat 15 seconds more, or until chocolate has melted.
2. Combine melted chocolate, tofu, peanut butter, soymilk, agave nectar, and vanilla in blender or food processor, and process until smooth, stirring occasionally. Pour mixture into crust. Refrigerate at least 2 hours before serving.