Place oats and pecans in a blender or food processor and process until finely ground.

Transfer the ground oat and pecan mixture to a large bowl.

Add crushed garlic, sage, oregano, salt, pepper, and lemon juice to the bowl with the oat and pecan mixture.

In the blender or food processor, process firm tofu and water until smooth.

Pour the tofu mixture into the bowl with the other ingredients.

Stir until the mixture holds firmly together.

Shape the mixture into approximately 1.5-inch balls.

Heat a small amount of olive oil in a non-stick skillet over medium heat.

Skillet fry the tofu balls, turning frequently, until browned on all sides. Add more oil as needed.

Remove the fried tofu balls from the skillet and place them on brown bags or newspaper-covered paper towels to drain excess oil.

Transfer the tofu balls to a baking sheet.

Bake at 350°F (175°C) for 30 minutes, or until heated through in the center. Alternatively, flatten the balls slightly and cook them thoroughly on the stovetop.

Serve the tofu nut balls over al dente pasta with tomato sauce or as an appetizer.