Place the graham crackers in a plastic bag and crush with a rolling pin to make crumbs. (There should be about 1 1/2 cups of crumbs.) Pour the crumbs into a bowl, add the sugar and melted margarine, and stir well with a fork. Pour the crumb mixture into a 9-inch pie plate and, using the back of a large spoon, press the mixture into the bottom and sides of the plate. Refrigerate the crust for 30 minutes before filling it.
In a blender, purée the tofu until smooth. Add the melted chocolate and blend thoroughly. Pour the tofu mixture into the pie crust and chill for at least 2 hours. Garnish with the fruit before serving.
Makes 6 to 8 servings.