Consolidation experiments of the pre-consolidated cake of tofu (soybean curd) and okara (soybean curd refuse) exhibiting the properties of soft colloids were conducted by using the compression-permeability (C-P) cell.The variations over time of the average consolidation ratio of the cake indicating a measure of the degree of consolidation were evaluated based on the data of the cake thickness versus time.Both the traditional Terzaghi model and the combined Terzaghi-Voigt model failed to describe the entire process in consolidation oftofu gel and okara cake.The multi-staged creep model represented as a number of Voigt elements connected in series has been newly developed in order to elucidate complicated consolidation behaviors of tofu and okara.It was shown that the consolidation behaviors oftofu and okara were accurately described using the present model.Consolidation oftofu gel having high water holding ability proceeded more slowly than that of okara, and the fraction of creep consolidation, especially ternary consolidation was more pronounced in tofu than in okara.Furthermore, the model calculations well described the dependence of consolidation behaviors on the consolidation pressure, and the type and concentration of coagulants.