Bring the vegetable stock for the soy curls to a boil over high heat, then pour it over the soy curls. Let stand for 10 minutes to hydrate the soy curls. Drain the soy curls through a wire mesh strainer, pressing gently to remove excess liquid. Set aside.

Heat olive oil for the soy curls in a wide skillet over medium heat. After 90 seconds, when the oil is hot, add the drained soy curls in an even layer. Cook for 6-7 minutes, stirring and flipping the pieces occasionally, until the soy curls are golden on most sides.

Add the minced chipotle peppers and cook for 1 additional minute, stirring to coat evenly. Transfer to a bowl and hold to the side until ready to finish the soup.

Remove the seeds and stems from the chiles. In a skillet or comal over medium-high heat, toast the chiles for a couple of minutes on both sides until they are fragrant and pliable feeling.

Place the toasted chiles in a heatproof bowl, pour the boiling water over them, and fully submerge, placing a plate over the bowl to trap steam inside. Let stand for 15 minutes until softened.

Drain the chiles, reserving 1 cup of the soaking liquid. Transfer the chiles to a blender with the reserved soaking liquid and blend until completely smooth. Set aside.

Heat olive oil for the soup in a large pot over medium heat. After 90 seconds, when the oil is hot, add the diced onion and cook for 5 minutes, stirring every 30 seconds, until softened.

Add the garlic, tomatoes, and the blended chile base to the pot and cook for 3-4 minutes, stirring occasionally, until slightly thickened.

Add the vegetable stock, hominy, beans, oregano, brown sugar, lime juice, and salt. Bring to a steady simmer over medium heat, then reduce to medium-low heat and cook for 20 minutes, stirring every few minutes.

Portion into bowls and serve hot topped with cabbage, radishes, avocado, lime wedges, cilantro, and white onion.