Mexican Tempeh Hash

"I deal with tempeh by yielding to it."
~ Mark Twain

This Sunday brunch came about because I bought a bag of avocados (all of which ripened overnight), and needed to use up the last two before they passed their peak of creamy, fatty, green perfection. It's basically an adaptation of the tempeh hash I've been making for ages, with the ingredients and spices switched up to make it a more avocado-appropriate vehicle. Serve with extra hot sauce over plain, soft polenta or garlicky grits for a stick-to-your-ribs breakfast that will keep you going all day.

Mexican Tempeh Hash
Ingredients
~ 1 tbsp. olive oil
~ 1 red onion, diced
~ 1 green bell pepper, diced
~ 1 yellow summer squash, diced
~ 1 8 oz. package tempeh, cubed
~ 1 tbsp. minced garlic
~ 1 tsp. each: salt, thyme, cumin, smoked paprika, chili powder
~ 1/2 tsp. white pepper
~ 1/4 tsp. cinnamon
~ 2 potatoes, baked and diced (I did mine in the microwave)
~ 1 15 oz. can diced, fire-roasted tomatoes, drained
~ 1 tbsp. hot sauce (I like Frank's)
~ 1 cup chopped, fresh cilantro
~ 2 avocados, diced and sprinkled with salt and lime juice

Directions
~ In a large, deep skillet, sauté the onion in the olive oil over medium-high heat for about three minutes.
~ Add the bell pepper and squash and cook about 5 minutes more, until the vegetables are getting a bit brown.
~ Add the tempeh, garlic, and seasonings, and cook 5 minutes more, stirring constantly and adding a splash of water if necessary to prevent sticking.
~ Add the potatoes, drained tomatoes, and hot sauce; stir to combine and continue cooking over medium heat for 10 minutes, stirring often.
~ Mix in the cilantro and serve hot over grits or polenta, garnished with cubed avocado.