Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Heat oil in a saucepan over medium heat. Add tofu. Cook, stirring occasionally, until all sides are browned, 5 to 7 minutes. Add cream of mushroom soup, milk, curry powder, salt, and pepper. Stir until combined. Pour into a casserole dish; mix in pasta. Cover with Muenster cheese slices.
Bake in the preheated oven until casserole is heated through and top is bubbling, about 30 minutes.