Served warm or cold, this dessert is silky smooth and aromatic. The longer the pudding chills, the more the aromatic flavors will marry, and the texture will develop.
Preheat oven to 375F.
Combine grape juice, mangoes and cinnamon stick in a saucepan, and heat over medium heat, stirring frequently, for 5 minutes. Remove from heat, and set aside.
Put silken tofu in food processor, and blend until smooth, for about 30 seconds. Add egg replacer, sugar and lime juice, and process. Add coriander, cornstarch and rose water. Pour into a 2-quart baking dish, and sprinkle generously with nutmeg and pistachios.
Bake, uncovered, on middle rack, for 30 minutes. Remove from oven, and set aside to cool. Cover, and refrigerate for several hours or overnight before serving.