I Am a Vegan CrossFitter and Can't Live Without These 31 High-Protein Trader Joe's Foods

This legume-based grain alternative is basically a mix between orzo and rice and is gluten-free and delicious!

This is probably my favorite tofu. It's firm in texture, but that also means it's higher in protein than soft tofu. I use it for stir-fries and add to smoothies to make them creamier and higher in protein.

A fast and delicious source of plant-based protein, these taste like real meatballs! I just microwave a few quickly and add them to pasta or whole grains.

With 18 grams of protein per serving, these patties will keep you full for hours. Pair them with your favorite veggies to make your meal complete.

To save time marinating and baking my own tofu, I buy this — it's firm and perfectly salty, and each square offers 16 grams of protein. I cube it to add to salads or sauté in a quick evening stir-fry.

I go through at least two cartons of this unsweetened soy milk a week. It has way more protein than almond milk.

I like to eat these tenders alone or add them to burritos or stir-fries.

I use this beef-less ground beef for lasagna, meat sauces, tacos, or black bean chili.

Peanut butter is a quick source of protein to add to smoothies, toast, and apples slices or to make these vegan chocolate peanut butter cups.

Made with pea protein, this veggie burger offers 26 grams of protein! I like to sauté it in a pan, then cut it up to eat with whole grains and roasted veggies.

Add this to wraps, serve with roasted root veggies and rice, or add to chili and soups.

I love to add hemp hearts to overnight oats, smoothies, and protein balls or sprinkle on salads or this sweet potato breakfast. Each serving offers 10 grams of protein.

Rolled oats are a pantry must to make oatmeal and overnight cookies, to add to pumpkin bread and pancakes, and to make DIY oat flour.

Canned chickpeas are perfect for meal-prepping mason jar salads, making baked cinnamon chickpeas, or sautéing with salt and cumin for Buddha bowls.

This organic, unsweetened pea protein powder is perfect for smoothies, pancakes, and protein balls or to add to baked goods. I love that it's unsweetened.

While canned beans are quick, making my own black beans from scratch is cheaper and fresher. I toss cooked black beans into salads, on top of cooked whole grains, or in this easy corn, tomato, and cucumber salad.

This is always good to have on hand in the pantry if I run out of the refrigerated kind. I use it for cereal, overnight oats, smoothies, and baking or just drink it on its own.

I use raw cashews to add creaminess to vegan recipes like these mini vegan strawberry cheesecake bites. But I also love to make protein balls like these carrot cake gems or just grab a handful of the nuts to snack on.

Another protein-packed legume to have on hand, green lentils can be used in soups or to make this maple cumin spaghetti squash.

I love to smear almond butter on fruit or toast or use it to make these three-ingredient brownies.

The nutritional info on the package says that one tablespoon of nutritional yeast adds three grams of protein, and it's also a great source of vegan vitamin B12 (130 percent!). I sprinkle it on whole grains, tofu, beans, roasted veggies, and steamed broccoli or use it in my vegan mac and cheese recipes.

When I don't have 20 minutes to cook quinoa, this heats up in minutes. I use it to add to salads or roasted veggies or to use in place of oatmeal for a fruity, nutty, maple-sweetened breakfast.

This yellow lentil brown rice spaghetti is gluten-free and tastes the most like regular pasta (compared to all those other pasta alternatives).

To up the protein of baked goods and pancakes, I'm a huge fan of adding almond flour. Try it in these almond chocolate chip cookies.

It looks funky, but this black bean rotini is a great high-protein pasta alternative — especially with red sauce.

Quinoa is perfect on its own, added to salads, or in place of rice in burritos. The tricolor just makes it feel more fancy. I like to make a big batch and freeze one-cup servings to have on hand.

I love to add cooked lentils to salads or use dry lentils to make this lentil butternut squash soup. They're an amazing source of protein and fiber and easy to digest.

Salted peanuts are perfect for snacking on or to make homemade peanut butter or these chocolate peanut butter protein balls.

I like to swap regular pasta for this red lentil pasta and get way more protein. It tastes delicious!

I probably have eight cans of beans in my pantry right now. They're perfect for quick meals like sweet potato burritos, spicy black bean hummus, or beans and cauliflower rice.

For snacking, raw almonds are a great source of protein and healthy fats — I found that eating a handful before meals prevents overeating. I make my own trail mix with these almonds as a base and also use them in these date-sweetened cookies, add them to smoothies, and make my own nut butter.