Cut tempeh block in half and place in a steamer basket in a saucepan over medium-high heat. Add 1 inch of water, cover and bring to a boil, reduce heat, and steam for 10 minutes. Remove from the heat and allow the block to cool.
When the tempeh is cool enough to handle, crumble it into small pieces into a non-stick skillet over medium heat. Cook for a few minutes, stirring often until it just starts to brown.
Add sesame seeds, thyme, savory, oregano, cayenne, turmeric, and black pepper for an additional 3 to 4 minutes until it is lightly browned,
Add the tamari and the garlic to the tempeh crumbles and cook for another 2 minutes. Season the crumbles to taste with additional herbs or tamari before removing from the heat.