Kuala Lumpur's street food economy turns over an estimated RM 2.4 billion annually, yet fewer than 8% of hawker stalls advertise vegetarian menus by default. The city's plant-based tradition is older than that statistic suggests. Chinese Buddhist migrants brought mock-meat recipes to Petaling Street in the 1880s, Indian communities laid down dosa and thosai griddles along Brickfields a decade later, and Malay night markets began frying tempeh long before wellness tourism discovered the word "plant-based." Today those histories converge in a loose belt of stalls and kopitiams where vegetarian street food tours trace the arc from temple canteen to late-night pasar malam. The vegetarian street food tour Kuala Lumpur operators run leans heavily on Chinatown's Petaling Street corridor, where a concentration of Buddhist tea houses serves claypot tofu, yong tau foo, and hand-pulled noodles in mushroom broth. Jalan Alor, the city's most photographed hawker strip, offers fewer dedicated vegetarian stalls but hosts a handful that grill satay lilit made from soy protein and fry roti canai on cast-iron tawas inherited from previous tenants. Brickfields, known colloquially as Little India, anchors the South Indian vegetarian chapter: banana-leaf thalis, pani puri, and masala dosa served at shops that open before sunrise and close well after midnight. What distinguishes a vegetarian food walk in Kuala Lumpur from the standard hawker crawl is not the absence of meat but the presence of substitution ingenuity. Mock char siu is cured from wheat gluten, vegetarian laksa relies on dried shiitake for umami depth, and rendang appears in tempeh form with the same slow-cooked spice paste used for beef. The tours themselves typically cover 12 to 15 tastings across three to four neighborhoods, running between 6:30 PM and 10 PM to coincide with peak hawker activity. Guides navigate language barriers at stalls where menus exist only in Cantonese or Tamil, point out which sambal contains belacan and which does not, and explain why certain kopitiams operate on a honor-system payment model. The route is less a curated tasting menu than a working map of how the city eats when dining rooms close and folding tables open onto the pavement.