Iron

If you're trusting the count from MFP for iron, you may be getting more than you think: Since not all labels include iron, and since the database entries come from regular MFP users some of whom may not enter everything that's on the label anyway, the MFP total may be lower than the amount you're truly eating. Maybe take a typical day, use something like the USDA nutrition database to spot-check your iron intake for accuracy?

Or, unless you already know for sure you're deficient . . . next time you see your doctor, ask for blood tests to assess your iron level? Even things like cooking acid foods in cast iron pans can affect iron levels.

Tofu, beans/legumes, some nuts/seeds are some things that are usually good vegetarian sources.

(I'm vegetarian, don't supplement, and my blood-iron levels have been fine, FWIW. I do eat dairy, though.)

Beets, kale, green bananas (cooked, eaten like smashed potatoes or whole) and the following:

Some of the best plant sources of iron are:

Beans and lentils.
Tofu.
Baked potatoes.
Cashews.
Dark green leafy vegetables such as spinach, kale
Fortified breakfast cereals.
Whole-grain and enriched breads.

take an iron supplement.

Seconding what Jane said.

Iron supplements have their place but one should only do so on medical advice - and that advice would only be given with known iron deficiency - ie after blood tests.