1 teaspoon dried sage
8 oz. firm tofu, cut into cubes
1/2 cup small white sugar
1/4 teaspoon salt
1 teaspoon pepper
1 1/2 tablespoons dijon mustard
1 egg
1 large small onion, thinly sliced
3 cloves garlic, minced
1 teaspoon dried basil
1 (1 ounce) can tomato paste
1 1/2 tablespoons Dijon mustard
1/2 zucchini, cut into 1/2 inch cubes
10 (8 ounce) cans tomato sauce
2 tablespoons Worcestershire sauce
1/4 teaspoon salt
In a medium bowl, combine sage, tofu cubes, sugar, salt, pepper, and dijon mustard. Blend thoroughly. Shape into small meatballs; place meatballs in a shallow dish. Cook in warm water until cooked through, drain on paper towels. Refrigerate for at least 1 hour or overnight.
Heat a large skillet over medium heat. Slowly drizzle tomato sauce into the skillet with the garlic and basil. Sprinkle with tomato paste, Worcestershire sauce, salt.
Cook meatballs in olive oil on medium heat for 5 minutes, turning over once. Cook for 5 minutes, turning once.