Plant-based eating has never been more popular. But for many people who don't eat meat or animal products, eating out or cooking from a new cuisine can feel like an exercise in substitution and compromise — scanning menus for the one or two options that have been grudgingly adapted, or cooking recipes that feel like pale imitations of the original.
Thai cuisine is different. Not because it has been adapted for plant-based eating — but because it was never really built around meat in the first place.
A Cuisine Built on Plants
At its structural core, Thai food is a plant-based cuisine. Rice — steamed jasmine in the centre and south, glutinous sticky rice in the north and northeast — is the foundation of every meal. Around it sits a collection of dishes built primarily from vegetables, fresh herbs, aromatic pastes, and fermented sauces, with protein added as one element among many rather than as the centrepiece that everything else serves.
Walk through any Thai market and the evidence is immediate. The stalls are piled high with fresh produce — lemongrass, galangal, kaffir lime leaves, holy basil, long beans, aubergine, banana blossom, morning glory, baby corn, and dozens of varieties of chilli. Meat and fish are present, but they occupy a smaller proportion of the overall landscape than in many other food cultures. Thai cooking has always known how to make vegetables the main event.
This is partly practical — in a tropical climate with year-round growing seasons, fresh produce has always been abundant and affordable. But it is also philosophical. Thai Buddhist tradition, which runs deeply through the culture, has long encouraged mindfulness about what we eat and where it comes from, creating a natural openness to plant-based cooking that many other cuisines lack.
The Flavour Problem — Already Solved
The biggest challenge in plant-based cooking is flavour. Specifically, the deep, savoury, umami-rich quality that meat and fish naturally provide — and that can be so difficult to replicate without them.
Thai cuisine has been solving this problem for centuries, long before plant-based eating became a global conversation. The solution is fermentation. Fish sauce — the backbone of Thai seasoning — is a fermented product, and it is the fermentation process that creates its extraordinary depth. When you replace fish sauce with a well-made plant-based alternative like ONOFF's No Fish Vegan Seasoning Sauce, you are not simply removing an ingredient and hoping for the best. You are replacing one fermented, deeply flavourful liquid with another — and the depth that results is genuine, not approximate.
The same logic applies to oyster sauce, another common Thai seasoning. ONOFF's No Oyster Vegan Seasoning Sauce provides the same dark, glossy richness in stir fries and marinades without any animal ingredients. These are not compromises — they are direct replacements that honour the flavour principles of the original.
The Curry Question
For many people, the first concern when approaching Thai food as a vegetarian or vegan is the curry. Thai curries are built on coconut cream and aromatic paste — both entirely plant-based — with protein and vegetables added to the sauce. Replacing chicken with tofu, aubergine, sweet potato, or chickpeas requires no adjustment to the sauce whatsoever. The paste remains the same. The coconut cream remains the same. The balance of flavours remains the same.
ONOFF's curry pastes — red, green, yellow, Panang, and massaman — are all built from certified organic herbs and spices with no animal ingredients in the paste itself. This means that every curry in the ONOFF range is, at its foundation, already vegan. The choice of protein is simply that — a choice, not a constraint.
A green curry with tofu and courgette made with ONOFF's Green Curry Paste and Coconut Cream is not a lesser version of the dish. It is the dish, made differently — and made in a way that is entirely consistent with how Thai cooking has always approached flexibility and adaptation.
The Salad Tradition
Thai salads — the yum family, as well as Isan classics like larb and som tum — are among the most naturally plant-friendly dishes in any cuisine. Their dressings are built on lime juice, palm sugar, and fish sauce or its vegan equivalent, with fresh herbs, shallots, and chilli doing most of the flavour work. The protein in these salads — minced meat, prawns, or seafood in traditional versions — can be replaced with crumbled tofu, mushrooms, or simply omitted in favour of more vegetables and herbs, without the essential character of the dish changing.
The vegan larb with tofu and mushrooms is a perfect example of this. Crumbled tofu and finely chopped oyster or shiitake mushrooms absorb the sharp, fragrant dressing in exactly the same way that minced pork does in the traditional version. The toasted rice powder, the fresh mint, the lime — these are the elements that make larb what it is, and none of them have anything to do with meat.
Street Food and the Plant-Based Tradition
Thailand has a long and genuine tradition of vegetarian street food that predates the current global interest in plant-based eating by centuries. Thai Buddhist vegetarianism — known as jay — is observed by a significant portion of the population, particularly during the Vegetarian Festival celebrated each October in communities with Chinese-Thai heritage across the country. During this period, an extraordinary range of entirely plant-based Thai dishes appear on street food stalls and in restaurants — dishes that are complex, deeply flavoured, and completely satisfying, demonstrating that Thai cuisine loses nothing essential when meat is removed.
The jay tradition also shows that Thai plant-based cooking is not a recent adaptation or a Western import. It is a living, rooted part of the cuisine itself — one that has developed its own techniques, its own dishes, and its own flavour philosophy over generations.
Cooking Thai Food as a Vegetarian or Vegan
In practical terms, cooking Thai food plant-based at home is simpler than it might appear. The substitutions are few and the logic is consistent: replace fish sauce with ONOFF's No Fish Vegan Seasoning Sauce, replace oyster sauce with ONOFF's No Oyster Vegan Seasoning Sauce, choose a protein that suits the dish — tofu, tempeh, mushrooms, chickpeas, or simply more vegetables — and cook everything else exactly as the recipe instructs.
The aromatics, the pastes, the coconut cream, the fresh herbs, the dressings — all of it remains unchanged. Because all of it was already plant-based to begin with.
That is the quiet truth about Thai cuisine and plant-based eating: the adaptation required is minimal, because the foundation was always there. Thai food does not need to be reinvented for vegetarians and vegans. It simply needs to be cooked — and the results speak for themselves.
Vegan Larb with Tofu and Mushrooms
Cooks in 25 minutesLarb is one of the great dishes of Isan cuisine — bold, punchy, and built around a dressing that is sharp, salty, and deeply fragrant. This vegan version replaces the traditional minced meat with crumbled firm tofu and finely chopped mushrooms, which together absorb the dressing beautifully and provide the texture and substance the dish needs. The ingredient that makes it sing is the same one that makes every larb sing: the dressing — and at the heart of that dressing is ONOFF's No Fish Vegan Seasoning Sauce, delivering all the depth and layered saltiness of fish sauce without any animal ingredients. Served with sticky rice and raw vegetables on the side, this is Isan cooking at its most honest and most satisfying.
Vegetarian Thai Yellow Curry Soup with Noodles
Cooks in 15 minutesThis yellow curry soup combines the warmth of turmeric and fragrant Thai spices with the creaminess of coconut milk. Tender noodles soak up the rich broth, while fresh vegetables add texture and balance. It’s a wholesome, plant-based dish that delivers both comfort and flavor, perfect for anyone craving a hearty yet nourishing Thai-inspired meal.
