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Place soy curls in a heat proof bowl and cover with ~2 cups of boiling hot water. Let sit for at least 15 minutes, or until it's cooled enough to handle. Drain the soy curls then squeeze out water by hand.
Preheat a large skillet over medium heat and add 2 tsp of oil and the onion. Sauté for 4-5 minutes until softened and lightly browned. Add the smashed cloves of garlic and cook an additional 1 minute.
Add the chipotles and adobo, tomatillos, tomatoes, oregano, thyme, salt, black pepper and ½ cup of broth or water. Lower the heat and bring to a simmer. Cook for 7-10 minutes until the tomatoes and tomatillos have broken down.
Remove the sprigs of thyme and transfer the sauce to a blender. Blend until smooth, venting to allow steam to escape.
Turn the heat back up to medium, and add the remaining teaspoon of oil to the pan. Fry the soy curls with a pinch of salt for 3-5 minutes until they are lightly browned.
Turn the heat to low, and pour in the sauce. Be careful of splattering as the liquid hits the hot pan. Cook on low, simmering, for 12-15 minutes until the sauce is reduced and thickly coating the soy curls (or seitan). Taste and adjust seasoning if necessary.
Serve in warmed corn tortillas. Garnish with cilantro and diced onion if using and drizzle over avocado crema.