Preheat oven to 350ᵒ F.
Place oats and pecans in a blender or food processor and process until finely ground. Remove to a large bowl.
Add shredded cheddar cheese, 2 tablespoons of the grated Parmesan cheese, garlic powder, sage, oregano, salt, black pepper, and lemon juice to bowl. Mix well.
Process tofu and water in a blender or food processor until smooth. Add to the bowl and stir until mixture holds firmly together. Shape in 1½-inch balls.
Heat ¼-inch quality olive oil in a large skillet over medium to medium-low heat (not higher). Do not allow the oil to smoke. Skillet-fry nut-meatballs until golden brown on all sides, adding additional oil, if needed. Use a spatula to turn them to keep the cheese from sticking.
Remove with a slotted spoon and drain on paper towels. Place in a 3-quart shallow casserole. Cover with spaghetti sauce and top with remaining Parmesan cheese.
Bake for 30 minutes. Let stand 10 minutes before serving over a bed of pasta.
Note: Oats are naturally gluten-free, but they may get contaminated with gluten from other grains while growing or during processing. Look for certified gluten-free oats if this is a concern.