Place the soy curls in a heatproof bowl. Bring the vegetable stock to a simmer over medium heat, then pour it over the soy curls. Press gently to submerge, cover, and let stand for 10 minutes until fully hydrated.

Drain the soy curls well, pressing gently to remove excess liquid.

Heat the olive oil in a skillet over medium heat. After 90 seconds, when the oil is hot, add the diced onion and drained soy curls and cook for 6-7 minutes, stirring regularly, until the onions are fragrant, and the soy curls are lightly browned all over.

Add the mole poblano, reduce to medium-low heat, and cook for 3 more minutes, stirring frequently, until the soy curls are evenly coated and heated through. Remove from the heat and set aside.

To make the optional cabbage slaw- in a mixing bowl, combine the shredded cabbage, lime juice, lime zest, vegan sour cream, chopped cilantro, minced onion, and salt. Squeeze and massage the contents of the bowl until thoroughly mixed and the cabbage feels tenderized.

Split the rolls lengthwise. Toast cut-side down on a dry skillet set over medium heat, or place on a sheet tray and warm in a 375°F (190°C) oven until lightly crisp on the interior and warmed through.

Spread the vegan mayo evenly on both cut sides. Layer lettuce leaves on the bottom halves, followed by the warm vegan chicken mole mixture. Top with lime cabbage slaw and a few jalapeño slices. Garnish with cilantro sprigs, then close the sandwiches and serve immediately.