This is a great recipe for thanksgiving and holiday gatherings. Every guest, vegan or not, would surely rave about it. This soufflé has a unique blend of ingredients that are mostly healthy and nonfat; it does not resemble the traditional soufflé. Aside from the sweet potatoes, the silken tofu gave off a thick and creamy texture to the filling, especially after it was crushed in the blender/food processor. The best thing about tofu is it’s an excellent source of protein but it’s lower in calories and fat compared to ground beef and cheese. Tofutti, a soy-based, nondairy product, is often used as an alternative to ice cream and cheese. Tofutti was also used in this recipe to replace the usual dairy cheese and the end result was absolutely creamy and delicious. It is best to use a blender or a food processor to mash the ingredients together but you can always do the manual mixing if you don’t have one. This recipe is quick and simple, no need for complicated baking skills and it’s done in an hour or less. Now, here’s how to make this Vegan sweet potato soufflé.